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Physical Chemistry of Cheese Texture.- 1. Overview: Cheese
Chemistry and Rheology.- 2. Rheology of Reduced-Fat Mozzarella
Cheese.- 3. Rheology of Reduced-Fat Cheese Containing Fat
Substitute.- 4. Factors Affecting the Functional Characteristics of
Unmelted and Melted Mozzarella Cheese.- Chemical Origins of Cheese
Flavor.- 5. Chemical Species in Cheese and Their Origin in Milk
Components.- 6. Biogenesis of Flavour Compounds in Cheese.- 7.
Cheddar Cheese Flavour and Chemical Indices: Changes During
Maturation.- 8. Assessment of Accelerated Cheese Ripening by
Reverse-Phase HPLC.- 9. Time-Temperature Effects on Microbial,
Chemical, and Sensory Changes During Cooling and Aging of Cheddar
Cheese.- Proteolysis during Ripening.- 10. Methods for Assessing
Proteolysis During Maturation.- 11. Contribution of Milk-Clotting
Enzymes and Plasmin to Cheese Ripening.- 12. Contribution of Lactic
Acid Bacteria to Cheese Ripening.- 13. Maturation Profiles of
Cheddar-Type Cheese Produced from High Heat Treatment Milk to
Incorporate Whey Protein.- 14. Inhibition of Proteolysis in
Mozzarella Cheese Prepared from Homogenized Milk.- Molecular and
Ultrastructure of Cheese.- 15. Practical Aspects of Electron
Microscopy in Cheese Research.- 16. Immunolocalization and
Microstructure of Milk Proteins and Fat Mimetics.- 17.
Microstructure Studies of Reduced Fat Cheeses Containing Fat
Substitute.- 18. Influence of Casein Peptide Conformations on
Textural Properties of Cheese.- 19. Electron-Density Patterns in
Low-Fat Mozzarella Cheeses During Refrigerated Storage.- 20.
Applications of Confocal Microscopy to Fat Globule Structure in
Cheese.- Technological and Nutritional Aspects of Reduced-Fat
Cheese.- 21. Technology of Manufacturing Reduced-Fat Cheddar
Cheese.- 22. Nutritional Aspects of Reduced-Fat Cheese.- 23.
Microbiology and Biochemistry of Reduced-Fat Cheese.- 24. Whey
Protein in Cheese - An Overview.- 25. Reduced-Fat Cheese:
Regulations and Definitions.- 26. Improving the Sensory
Characteristics of Reduced-Fat Cheese.- Contributors.
Although the art of making cheese can be traced to prehistoric
times, it has continued to evolve as modern civilization
progressed. The advent of new technologies and instrumentation has
brought exponential growth in the understanding of cheese
components and their function. Even more recently, the evolution of
cheesemaking has accelerated, driven by economic factors such as
the establishment of the European Economic Community, the changing
diet of developed countries, and the environmental and economic
concerns associated with whey disposal. Molecular biology has
revolutionized the development of starter and adjunct cultures as
well as rennets, and genetics will make it possible to maintain
ideal milk components for cheesemaking. The ability to accelerate
traditional ripening procedures has altered the production of
certain cheeses, and the emphasis on decreasing the intake of
dietary fat, especially in the United States, has prompted the
development of technology for producing low-fat cheeses with
traditional texture and flavor. In assembling a distinguished group
of participants for the symposium, "Chemistry of the
Structure/Function Relationships in Cheese," we hoped to review the
interplay of these trends and forecast the direction of future
research. Contributors evaluated the current status of cheesemaking
and highlighted the information that will be essential for new
developments. They also focused the attention of agricultural and
food chemists on the opportunities in cheese research and the
potential contributions they might make to the future of cheese, a
most valuable food product. We are indebted to Dr. Patrick Fox, Dr.
Mark Johnson, Dr. Milos Kalab, Dr.
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